Culinary Services Supervisor

JOB TITLE: Culinary Services Supervisor Position

Reports To: Director of Culinary Services   

THE COMMUNITY EDUCATION BUILDING  

The Community Education Building (CEB) is a nonprofit organization advancing educational equity by ensuring that students and families thrive regardless of race or zip code. Serving as a national model for whole-child, whole-family support, CEB operates an innovative co-location and shared services model that integrates high-quality education with comprehensive, educational and wraparound resources—including healthy meals, mental health services, life coaching, and family supports. Inspired by the Harlem Children’s Zone, CEB functions as a vibrant hub in Wilmington’s central business district, serving more than 2,000 students of color and their families. Through partnership with the families and authentic collaboration with resident schools - Kuumba Academy Charter School, Great Oaks Charter School, High Road School of Delaware, the University of Delaware, Delaware State University, resident community partners - Delaware Health Empowerment Coalition, Delaware Guidance, Network Connect, Delaware Institute for Arts in Education, and Strive - CEB removes barriers to learning, deepens family engagement, and drives academic and postsecondary success—ensuring every child from infancy to and through law school has an equitable opportunity to thrive.  

POSITION SUMMARY The Culinary Services Supervisor leads and manages daily kitchen operations to ensure the consistent delivery of high-quality, nutritious meals in a fast-paced school food service environment. This role supervises kitchen staff, coordinates meal production and scheduling, creates student centered compliant meals, supports menu implementation, and ensures compliance with all food safety, sanitation, and public health requirements. Working closely with the Director of Culinary Services and kitchen leadership, the Supervisor promotes operational efficiency, accountability, and a positive workplace culture while ensuring meals are served on time, every day.  

PERSONAL TRAITS AND STRENGTHS

 • Detail-oriented with a strong focus on accuracy and consistency 

 • Able to manage multiple priorities in a high-volume environment 

 • Adaptable and solution-focused when responding to operational challenges

 • Collaborative team player who supports CEB’s mission and vision

 • Maintains confidentiality related to personnel and student information  

KEY SKILLS AND EXPERIENCE 

• Minimum of 7 years of supervisory experience in a high-volume commercial food service setting

• At least 5 years of experience as a cook in a high-volume food service or culinary operations 

• Proven ability to effectively lead and manage a high-volume commercial kitchen 

• In-depth knowledge of cooking techniques, ingredients, and kitchen equipment

• Solid understanding of food safety, sanitation, and allergen protocols 

• Proven ability to supervise, motivate, and support kitchen staff  

KEY ROLES AND RESPONSIBILITIES 

• Meal Preparation 
• Plan and oversee the creation and execution of student-centered menus that comply with USDA nutrition guidelines 
• Responsible for menu planning for the Café 
• Oversee efficient daily meal production and service in a high-volume environment  
• Ensure consistent food quality, portion control, and presentation  
• Collaborate with Culinary Services leadership as needed 

Supervision & Staff Management

• Supervise, schedule, and support the Lead Cook and culinary service staff  
• Train, coach, and evaluate staff performance to ensure operational excellence  
• Foster staff engagement, accountability, and professional growth  
• Work in partnership with Culinary Services leadership in hiring, onboarding, and training staff 

Operations & Compliance Oversight

• Coordinate daily production schedules for breakfast, lunch, and other meal programs  
• Ensure compliance with food safety, sanitation, equipment, and allergen standards  
• Oversee the maintenance of accurate production records, forecasts, and participation tracking  
• Support audit readiness and compliance reporting in collaboration with leadership  
• Analyze operational data to improve efficiency, quality, and participation 

Inventory & Production Support

• Oversee inventory, ordering, and cost controls to minimize waste  
• Notify the Director of Culinary Services of supply needs or shortages  
• Promote waste reduction strategies and proper portioning practices 

Culture & Communication

• Foster a positive, respectful, and collaborative kitchen environment  
• Lead daily pre-service meetings to align staff on expectations and priorities  
• Model professionalism, inclusivity, and teamwork 

EDUCATION AND QUALIFICATIONS

• High School Diploma or equivalent required  
• Completion of a culinary or food service management program preferred  
• Valid ServeSafe Certification  
• Successful completion of required background checks 

EQUAL EMPLOYMENT OPPORTUNITY

The CEB is an equal opportunity employer. We will extend equal opportunity to all individuals without regard to race, religion, color, sex, national origin, disability, age, genetic information, or any other status protected under applicable federal, state or local law. Our policy reflects and affirms the CEB’s commitment to the principles of fair employment and the elimination of all discriminatory practices.